Coconut Hot Chocolate with Chocolate Covered Spoons #ChristmasWeek

This indulgent Coconut Hot Chocolate is perfect for a cold winter night. Add some Chocolate Covered Spoons and it’s a match made in heaven.

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

I love coconut. I mean absolutely over the moon kind of love. I love everything about it. I also love how tropical it is. For those who know me well you know my obsession with Hawaii. I discovered a show called Hawaii Life the other night. I knew it was not going to end well. I started thinking about that tropical paradise all the time. Morning, noon and night. So that was the inspiration for this tropical hot chocolate. A girl has to give in to her cravings after all.

I’ll admit I’m one of those people who can make a mean hot chocolate. My family begs me to make it from scratch whenever they visit me. One year my entire family was around for a huge snowstorm so we had a huge snowball fight outside, then I made everyone hot chocolate and eclairs. It pays to be related to me. Not even kidding. My family is pretty lucky. And spoiled.

My hot chocolate obsession dates back to being a kid. My mom would let us make it ourselves and I was always the one adding half a can of dry hot chocolate mix in my cup. I love it over the top chocolatey. I cannot help myself, the more chocolate the better. And there’s not many things that go better with chocolate than coconut if you ask me.

This indulgent Coconut Hot Chocolate is perfect for a cold winter night. Add some Chocolate Covered Spoons and it's a match made in heaven.

Ingredients

For the Chocolate Covered Spoons:

1 cup white chocolate, melted

1 cup milk or dark chocolate, melted

For the Hot Chocolate:

4 cups of milk (I like 2% for hot chocolate, I want it rich and thick)

4 cups of coconut milk (save a bit from the can for the whipping cream)

8 ounces of good quality chocolate (I prefer milk, but some people love dark)

1/4 cup good quality cocoa powder

2 tablespoons brown sugar

2 teaspoons vanilla extract

1 teaspoon coconut extract

Pinch of salt (it brings out the sweetness, trust me)

1/4 cup of corn syrup (my secret weapon)

For the Coconut Whipped Cream:

2 cups of heavy cream

2 tablespoons white granulated sugar

1 teaspoon coconut extract

If you left some little bits of coconut milk in the can use some

For the Garnish:

Toasted Coconut

Plain Coconut

Mini Marshmallows

Melted Chocolate for the rims

Instructions

For the Chocolate Covered Spoons:

Try to make these a day ahead so they have time to set up. Or pop them in the fridge if doing the same day.

Fill two small saucepans with water and bring to a boil. Place two separate heat proof bowls over top of the saucepans and then lower to a nice simmer. Allow the chocolate to melt in each one. Don't mix up the spoons while stirring, ha.

While the chocolate is melting line a cookie sheet with parchment paper.

Now take whatever kinds of spoons you want to use and with another spoon you can drizzle the melted chocolate over top. Run the drizzle spoon down the back and front and allow the excess to drip off. For the record if you're giving the spoons away use those wooden ones, or plastic ones. I was keeping them so I used small metal and fancy plastic type spoons.

Once you get the spoons covered you can place them on the parchment to set up. The less excess the better. You will end up with odd shapes if you allow to much to stay on the spoon.

You can stick them in the fridge to help set them up if needed.

For the Hot Chocolate:

Add all the ingredients but the extracts and corn syrup in a large saucepan. Cook over a medium low heat and stir until the chocolate melts. Let it get nice and toasty warm then add the extracts and the corn syrup, cook for another 2 or so minutes. Then remove from the heat.

For the Coconut Whipped Cream:

In a mixer combine the ingredients and mix first on low to prevent splashing, then you can amp up the speed and mix on high till fluffy.

Putting it all together:

To line the rims of the mugs you can do one of two things. You can use corn syrup to line the rim then dunk the rim into a bowl of coconut. Or you can dunk the rim into melted chocolate, then dunk again in a bowl of coconut. Roll it around until it's coated nicely. Set aside.

Make sure the hot chocolate is piping hot. Then use a funnel to get the liquid in the mugs if you lined them.

You can top with marshmallows or whipped cream, or both. You can toss more coconut on top too if you like.

I got a little carried away and dunked a bunch of mini marshmallows in chocolate, then dunked them in coconut. Things got a little wild here. SO good.

Today’s #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!

Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainless steel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Me too. Squee, it’s so much work but so fun. I sorta wish every week was Christmas Week. Then I remember how tired I am. Ha.

Ah, man, that’s good and bad right. Good for you to chill but probably not fun when you head back to work after time off. I hate that back to reality feeling. Like a bursting bubble. Enjoy it while it’s lasts woman.

You must make this. I swear corn syrup is the key to happiness in life. It makes hot chocolate heavenly.

Aloha, my tropical friend!! I’m SO with you with your Hawaii Love. My husband and I love it so much we actually got married there (20 years ago!) and have visited numerous times. My husband is an airline pilot, and for a few years he flew LAX to HNL exclusively. I have no doubt that you totally understand my total jealousy.
And to add to my jealous… you coconut hot chocolate is right up there. My daughter would go nuts for those spoons!!!
Thanks for putting #ChristmasWeek together! I’m so excited to be involved!!!

Aloha gorgeous lady. I seriously love it in Hawaii. We did our honeymoon there and didn’t ever want to leave. We’re now saving to go back, probably in 2015. I want to take the kids, they’re older so they will have a blast. My daughter’s name is Hawaiian so it seems fitting she sees the place it came from. Seriously jelly your hubs is a pilot who had access to the place all the time. Nice.

I freaking love these spoons. So cute. They kept me from nodding off today. Lol.

Thanks for joining us. We love doing this, and honestly Jen is a force to be reckoned with. I love that girl. She does so much of the hard work. Love that girl.

I’m the same as you with the over the top hot chocolate love, especially from a mix! I would only add half the amount of water or milk it called for because I liked it as thick, chocolate sludge. Thankfully my Hot Chocolate tastebuds have matured and now I just dump in twice the amount of chocolate anyway! And love those spoons!

Kim, this is one serious cup of gourmet hot chocolate, like Dean & DeLuca catalog perfect! Coconut and chocolate is an ideal match, but to relish it with one of those chocolate covered spoons. Oh yeah, I’m in. The first thing I’d make with a Magimix by Robot-Coupe Food Processor is likely a nice basil pesto, then sip a glass of wine to conjure up dishes to use the pesto in, and then I’d get cooking. Terrific hosting here from you and Jen…these Christmas weeks look like a lot of fun.

We love to eat slaw and a food processor would be a huge help with that. Also we enjoy hash browns potatoes and the food processor would save a lot of money on buyer hash browns when we could make them ourselves with the food processor.

First thing I would make? My pizza dough! my cheapy FP broke ages ago and I was hoping Santa would bring me a nice one but not sure that’s going to happen. I would LOVE to win this! And that hot chocolate looks positively SINful!

I am thinking of using it to grate cauliflower for a pizza crust … sigh … hand grating is VERY messy and my little food processor takes 3 bowls to get enough for one crust …My cuisinart died over the weekend, but it owed me nothing since it was a hand-me-down from my Aunt’s restaurant that closed ~20 yrs ago and it was well used by the time I got it….sigh….

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